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Recipe: Portobello Mushrooms Stuffed with Scrambled Eggs


Published on

This recipe is perfect for either breakfast or lunch.  Be sure that the mushroom caps are as large as possible as they will shrink considerably when cooked.

portobello mushroom breakfast
Scrambled eggs and bacon come together in a portobello mushroom cap for a satisfying meal.

Type of dish: Breakfast, Lunch
Equipment: Heavy bottomed skillet
Servings: Serves 2


  • 6 eggs
  • 4 tsp fresh chives, chopped
  • white pepper to taste
  • ¼ tsp salt
  • 4 slices of bacon
  • 4 tsp lard
  • 4 large Portabella mushrooms, cleaned and stemmed
  • 1 TB fresh parsley, roughly chopped for garnish


  1. In a mixing bowl beat the eggs until frothy.
  2. Add chives, salt and pepper.
  3. Heat 2 tsp of lard in a skillet over a medium heat, add bacon slices and sauté until crisp.
  4. Remove bacon, chop finely, add to the egg mixture and set aside.
  5. In the same skillet sauté the mushroom caps at medium-low heat, bottom side up until tender, about 5 minutes.
  6. Remove and keep warm. In a sauce pan heat remain 2 tsp of lard, add the egg mix and cook at a very low heat, stirring gently from time to time, about 5 minutes.
  7. Fill the mushroom caps with the scrambled eggs and serve on two plates, garnished with parsley.


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Chris Kresser in kitchen
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  1. Hi Chris,
    I always loved eggs because they give me the extra protein I need for my workouts. But the last days I couldn’t see them anymore because I ate to much eggs. Thank you for your portobello mushrooms recipe it helped me to eat eggs again.
    I’m looking forward to new recipes.

  2. Chris, as much as I love scrambled eggs, over-cooking the yolk oxidizes the cholesterol into a carcinogen, which takes place in the cooking of scrambled eggs. Now hard boiled eggs are the controversy, since the yolks are not exposed to oxygen during the cooking process. I’d like to know what you think on the subject. Thanks in advance, Wayne